The tigelle owe their name to the red-hot terracotta discs in the oven with which they were once cooked, stacked on top of each other, in the typical round shape. Included among the Traditional Agricultural Products (Pat) of Emilia, they are typical of the province of Modena
Ingrediants
- 500 g flour
- 60 g lard
- 50 g lard
- 40 g brewer's yeast
- garlic
- Rosemary
- salt
FOR THE TIGELLE
Knead flour with a pinch of salt, lard and yeast, dissolved in 250 g of warm water.
Work the ingredients until a homogeneous dough is obtained. Let it rise covered for about 1 hour in a warm place.
Roll it out then to 4-5 mm thick; cut the dough with a round pastry cutter of about 8 cm in diameter.
Cook discs on waffle irons greased with a little lard (alternatively, on a plate, also greased with a little lard, turning the tigelle).
TO COMPLETE
Chop lard together with a small piece of garlic and the needles of a sprig of rosemary.
Cut halve the tigelle and serve with the beaten lard inside.
To enrich you can complete with a mixture of porcini mushrooms, typical of the area, in salads and sautéed with chopped lard, and season the tigelle in the pan with mushrooms (12 will be needed).
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